Cheese Potato Salad
Ingredients
| 3 lbs of red potatoes, cubed | ||
| 2 cups Swiss cheese, grated | ||
| 1 and 1/4 cups cheddar cheese, grated | ||
| 1/3 cup scallions, sliced | ||
| 6 hard boiled eggs | ||
| 1 and 1/2 cups mayonnaise | ||
| 3 tbs milk | ||
| parsley for garnish | ||
| kosher salt and fresh cracked black pepper to taste |
- Place potatoes in a large sauce pan, and cover with water.
- Bring to a boil and cook until fork tender. About 20 minutes.
- Place potatoes in a large bowl with the cheeses and onion.
- Coarsely chop 5 eggs, and add to the potato mixture.
- Reserve 1 egg for garnish.
- Combine mayonnaise, milk, salt and pepper in a small bowl.
- Pour over potato mixture, and toss gently.
- Slice the remaining egg and garnish on top.
- Garnish with parsley.
- Refrigerate covered for several hours.
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